Smoked Brisket

From BHG Special Interest: Grill It! 2011

Ingredients:

• 1 3 to 3 1/2 lb fresh beef brisket
• 1 12-ounce can of beer
• 3/4 cup lime juice
• 1/2 cup chopped onion
• 3 tbs vegetable oil
• 3 tbs steak sauce
• 2 teas chili powder
• 2 teas ground cumin
• 4 cloves garlic, minced
• Hickory wood chips

Preparation:

Trim fat from meat. Place meat in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl, combine beet, lime juice, onion, oil, steak sauce, chili powder, cumin and garlic. Pour marinade over meat. Seal bag; turning to coat meat. Marinate in the refrigerator for 6 to 24 hours.

For at least 1 hour before smoke-cooking, soak wood chips in enough water to cvoer. Drain before using. Drain meat, discarding the marinade.

in a smoker, arrange preheated coals, drained wood and water pan according to the manufacturer’s directions. Pour water into pan. Place meat on grill rack over water pan. Cover and smoke for 5 to 6 hours until the meat is tender. Add additional coals and water as needed to maintain temperature of about 200 to 210 degrees F and moisture.

After 5 to 6 hours, check that the meat is done to your liking, and remove and let rest for 20 minutes. After restring, thinly slice meat across the grain.